Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 690-699

  Winuprasith, Thunnalin ^a,b   Suphantharika, Manop ^a,b  

^a Mahidol University ^*  (Thailand)

^b Thailand Ministry of Science and Technology   (Thailand)

Author keywords

Emulsion; Mangosteen rind; Microfibrillated cellulose; Microstructure; Rheology; Stability

Indexed keywords

GARCINIA MANGOSTANA;

EID: 85027954956     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.027     Document Type: Article

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